huevos con whatnot

It’s time to document an embarrassingly simple dish. I I threw this together in desperation some months ago, and it’s become a staple dish ’round these parts. It’s not remotely authentic, it’s so easy that it barely qualifies as cooking, and it’s not even got a proper name. I’ve taken to calling it “huevos,” purely to distinguish it from the simpler egg dishes we eat daily.

Uh, except that lately, “huevos” is what we eat daily. It’s a great hearty breakfast, a fine simple dinner, or an easy lunch. We always have the few ingredients on hand, and even if we didn’t, we could pick them up in any corner market. I like it with warmed tortillas (corn or flour) on the side, or arepas, or a handful of corn chips, or a piece of toast. Garnish it with a scant palmful of grated cheese, a spoonful of diced tomatoes, a scallion quickly cut up with kitchen scissors, or nothing at all.

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